Off-flavor caused by cold storage is related to induced activity of LOX and HPL in young coconut fruit

Off-flavor caused by cold storage is related to induced activity of LOX and HPL in young coconut fruit

Off-flavor after cold storage is the major consumer complaint relating to consumption of young coconut fruit. To understand its chemical basis, young coconut fruit were stored for up to 4 weeks at either 4 or 25 °C, followed by volatile analysis. Off-flavor was detected at 4 °C in both water and ker...

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Bibliographic Details
Published in:Food science & technology Vol. 114; p. 108329
Main Authors: Meethaworn, Kriengkrai, Luckanatinwong, Vorapat, Zhang, Bo, Chen, Kunsong, Siriphanich, Jingtair
Format: Journal Article
Language:English
Published: Elsevier Ltd 01-11-2019
Subjects:
Cocos nucifera
Lipid oxidation
Volatiles
Cocos nucifera
MAP
Volatiles
Lipid oxidation
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Summary:Off-flavor after cold storage is the major consumer complaint relating to consumption of young coconut fruit. To understand its chemical basis, young coconut fruit were stored for up to 4 weeks at either 4 or 25 °C, followed by volatile analysis. Off-flavor was detected at 4 °C in both water and kernel tissue after one week of storage and then increased quickly thereafter. PatternHunter analysis showed that volatiles from the lipid oxidation pathway, heptanal, octanal, nonanal and heptanol, were positively correlated with the development of fruit off-flavor during cold storage. Lipoxygenase (LOX) and hydroperoxide lyase (HPL) were related to the formation of lipid-derived volatiles and activities of both of these enzymes were high in fruit during cold storage. Fruit wrapped with polyethylene (PE) film reduced LOX and HPL activities, reduced the concentrations of heptanal, octanal, nonanal and heptanol and inhibited off-flavor development relative to fruit wrapped with polyvinyl chloride (PVC) film. •Off-flavor in young coconut developed during storage at low temperature.•Heptanal, octanal, nonanal and heptanol were identified as volatiles responsible for off-flavor.•LOX and HPL activities increased with time at low storage temperature.•MAP treatment reduced off-flavor, volatiles, as well as LOX and HPL activities.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2019.108329